Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Kate Merker
Recipe by Real Simple August 2006

Gallery

John Kernick

Recipe Summary

prep:
20 mins
additional:
25 mins
total:
45 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. Place the potatoes in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Meanwhile, season the steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Grill until cooked to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, vinegar, and the remaining salt and black pepper and pulse. Drain the potatoes, return them to the pot, add 1 cup of the romesco sauce, and toss. Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak. Tip: You can also spoon this rich, earthy romesco sauce over grilled chicken, broiled fish, roast vegetables, baked potatoes, or fried eggs.

    Advertisement

Nutrition Facts

864 calories; calories from fat 53%; fat 51g; saturated fat 13g; cholesterol 102mg; sodium 886mg; carbohydrates 62g; fiber 8g; sugars 6g; protein 43g.
Advertisement
Advertisement